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Blueberry-Bourbon Festive Meatballs

Cozy, sweet-and-smoky bites featuring a delightful balance of blueberry jam and bourbon, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 meatballs
Course: Appetizer, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1.5 lbs ground beef (or half beef/half pork)
  • 1 large egg
  • 0.5 cup breadcrumbs Use plain breadcrumbs for neutral taste
  • 0.25 cup finely diced onion
  • 1 tsp garlic powder Fresh garlic = bigger flavor
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp Worcestershire sauce
Glaze Ingredients
  • 1.5 cups blueberry preserves or jam Time-saver: Use store-bought blueberry preserves
  • 0.33 cup bourbon Substitute with apple juice or a splash of extra vinegar
  • 0.33 cup ketchup
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 0.5 tsp smoked paprika
  • pinch red pepper flakes Optional

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
  2. In a bowl, combine ground beef, egg, breadcrumbs, onion, garlic powder, salt, pepper, and Worcestershire sauce. Mix gently until just combined; do not overwork the meat.
  3. Shape the mixture into 1- to 1 1/4-inch meatballs and place them on the prepared baking sheet, ensuring air can circulate between them.
Cooking
  1. Bake the meatballs for 20–25 minutes until golden edges form and juices run clear.
  2. While the meatballs bake, whisk together blueberry preserves, bourbon, ketchup, soy sauce, apple cider vinegar, smoked paprika, and red pepper flakes in a small saucepan. Heat over medium until the sauce bubbles and the jam loosens.
  3. After the meatballs finish baking, transfer them to the saucepan with the glaze. Stir gently and let simmer for 3–5 minutes until the glaze thickens and coats each meatball.
Serving
  1. Serve the meatballs warm with toothpicks or over rice.

Notes

For a different texture, check out the BBQ meatball guide. Store in an airtight container in the fridge for 3-4 days or freeze cooked meatballs in sauce for up to 3 months.